Branzino al sale

Method

1. 1 Mix coarse salt with whipped egg whites until the salt mixture becomes cohesive.
2. 2 Egg whites act as a binding agent; dry salt cannot form a solid shell.
3. 3 Stuff the fish's belly with rosemary and lemon slices without scaling it.
4. 4 Leaving the fish scales intact is essential, as the scales prevent salt from penetrating the flesh, making the fish too salty to eat.
5. 5 Cover the entire fish with a 1.5 cm thick layer of salt, then bake at 220 degrees for 30 minutes.
6. 6 Crush the salt right at the table, then peel the fish and drizzle with olive oil and parsley.

With an appliance

• Air fryer 48 min

  Replace step 5: lightly spray oil onto the salt coating, use a steam cooker at 235 degrees for 20 minutes, and flip the entire fish package after 10 minutes; the fish cooks quickly, larger fish must be halved, but the salt coating remains intact.